Cranberry-Orange Coconut Macaroons
 
Ingredients
  • 3 egg whites
  • ½ cup granulated sugar
  • ¾ teaspoon orange extract
  • pinch of salt
  • 14 oz (5⅓ cups) of sweetened shredded coconut
  • 1 cup sweetened dried cranberries
Instructions
  1. Preheat oven to 325° F.
  2. Line two baking sheets with parchment.
  3. In a mixer with a whisk attachment, beat egg whites, sugar, orange extract, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
  4. Mix in the coconut and dried cranberries with a spatula.
  5. Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
  6. Press down the cookies slightly so that they are flat.
  7. Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
  8. Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
  9. Voilà!
Yield: ~25
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/cranberry-orange-coconut-macaroons/